Boston Baked Beans Oeuf Cocotte

I've been fascinated by beans recently. I want to learn how to cook them well and how to turn them into nutritious meals. Of course, as a fan of beans on toast (Heinz, of course), it is inevitable that I learn to make baked beans. There are plenty of regional variations but the basic remains the same: beans, pork, sweetener, and water cook over low heat for long hours until beans are mushy tender and all the flavours meld. A few days ago, The Pioneer Woman blogged about her lost recipe for Boston Baked Beans and I marvelled at the simplicity of it all. I especially love the layering approach and how little attention the recipe requires. It is almost magical that I can leave a pot of raw ingredients in the oven overnight and wake up to delicious smelling baked beans in the morning.

Obviously, a girl can only eat so much beans on toast (besides, I'm not even suppose to eat toast in the first place but that's story for another day). Baked beans are in fact traditional staple in English and Quebecoise breakfast. Of course, eggs belong on a breakfast plate like peanut butter belongs with jelly. Bring these two breakfast ingredients together seems like a match made in heaven. My Boston Baked Beans Oeuf Cocotte is a protein-rich one-mug meal. The best part? It's perfectly portioned so you wouldn't feel like you just eat too much of a good thing.

Ingredients

Method

Preheat oven to 425F. Fill a small pot with water, bring to boil.

Fill a coffee mug with baked beans. Gently crack an egg to sit on top of the beans. Season with salt and pepper.

Set the coffee mug in a small pan (I used an 8x8 square cake pan). Fill the cake pan with hot water to that the water comes up to about 2" of the side of the mug. Apparently my breakfast cannot stand to be outdone by my morning routine and wants its own water bath.

Slide the whole thing into the oven and bake for 10-15 minutes, depending on how you like your eggs.

When your oeuf cocotte is done, remove it from the oven very carefully. The water bath is hot!! If you're the kind of person who cannot function before your morning coffee, make sure that you have a few sips of coffee first.

I prefer my egg a little runny. That's what mine looked like fresh out of the oven. You can sorta see the hot water surrounding the mug.The best part of oeuf cocotte is mixing the runny yolk with the tender sweet beans. What a lovely way to start my day!

Comments

Boston Baked Beans Oeuf Cocotte

I've been fascinated by beans recently. I want to learn how to cook them well and how to turn them into nutritious meals. Of course, as a fan of beans on toast (Heinz, of course), it is inevitable that I learn to make baked beans. There are plenty of regional variations but the basic remains the same: beans, pork, sweetener, and water cook over low heat for long hours until beans are mushy tender and all the flavours meld. A few days ago, The Pioneer Woman blogged about her lost recipe for Boston Baked Beans and I marvelled at the simplicity of it all. I especially love the layering approach and how little attention the recipe requires. It is almost magical that I can leave a pot of raw ingredients in the oven overnight and wake up to delicious smelling baked beans in the morning.

Obviously, a girl can only eat so much beans on toast (besides, I'm not even suppose to eat toast in the first place but that's story for another day). Baked beans are in fact traditional staple in English and Quebecoise breakfast. Of course, eggs belong on a breakfast plate like peanut butter belongs with jelly. Bring these two breakfast ingredients together seems like a match made in heaven. My Boston Baked Beans Oeuf Cocotte is a protein-rich one-mug meal. The best part? It's perfectly portioned so you wouldn't feel like you just eat too much of a good thing.

Ingredients

Method

Preheat oven to 425F. Fill a small pot with water, bring to boil.

Fill a coffee mug with baked beans. Gently crack an egg to sit on top of the beans. Season with salt and pepper.

Set the coffee mug in a small pan (I used an 8x8 square cake pan). Fill the cake pan with hot water to that the water comes up to about 2" of the side of the mug. Apparently my breakfast cannot stand to be outdone by my morning routine and wants its own water bath.

Slide the whole thing into the oven and bake for 10-15 minutes, depending on how you like your eggs.

When your oeuf cocotte is done, remove it from the oven very carefully. The water bath is hot!! If you're the kind of person who cannot function before your morning coffee, make sure that you have a few sips of coffee first.

I prefer my egg a little runny. That's what mine looked like fresh out of the oven. You can sorta see the hot water surrounding the mug.The best part of oeuf cocotte is mixing the runny yolk with the tender sweet beans. What a lovely way to start my day!